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Leek Croquettes

Bite-sized fried croquettes, typically called keftedes, represent a beloved signature dish in Jewish cuisine. These particular leek fritters offer a delicious combination of hearty minced beef with the delicate, slightly sweet flavour of tender leeks, making them truly irresistible.

Yields 12

• 4 leeks
• 250g minced beef
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, minced
• 1 tbsp parsley, minced
• ½ tsp paprika
• Oil, for pan-frying
• Fresh lemon wedges, to serve

Wash the green leeks well and trim off the roots and the majority of the green tops. Chop lengthwise along the length then into 1.5cm slices. Transfer in a deep frying pan and submerge with fresh water, then heat over a moderate heat for about 20 mins or until tender.

Remove the water from the leeks and place in a large mixing bowl with the ground beef, beaten eggs, breadcrumbs, fresh dill, flat-leaf parsley and spice and spice liberally with salt and pepper. Mix completely using your hands then form a couple of tablespoonfuls into a ball, pressing a slightly. Put on a tray and continue for the remaining of the ingredients.

Preheat olive oil in a frying pan to a level of about ¾ inch over a moderate heat. When the heated oil is ready, brown the patties in small groups until golden on both sides. (Avoid overcrowding the pan as this drops the temperature of the oil.) Transfer the cooked fritters to a tray topped with absorbent paper and permit to cool.

Offer with lemon slices.

Spinach Croquettes

These cheesy spinach patties are a true delight. The golden crust reveals a soft center. The fresh spinach imparts a bright, moderately green taste, while the dairy gives a savory, flavorful richness. You can substitute the cheesy element with boiled, pureed potato if you prefer.

Produces 16–18

• 1kg fresh spinach (or about 500g frozen leaf spinach, defrosted in the fridge in the refrigerator)
• 3 tbsp olive oil
• 1 onion, finely diced
• 2 cloves of garlic, crushed
• 100g hard cheese, shredded
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g breadcrumbs (1 and ¼ cups), plus extra if required
• 3 fresh eggs
• Oil for pan-frying (or use vegetable oil)
• Fresh lemon, to garnish

If using raw spinach, clean it well, getting rid of any hard stems, and roughly chop it into big pieces. Transfer in a deep pan with a bit of hot water over a medium heat. Once softened, strain in a colander for about 15 minutes, then press out any remaining moisture and reserve.

If using previously frozen spinach, thoroughly squeeze out excess liquid.

Preheat the cooking oil in a pan over a medium heat and fry the diced onion and minced garlic until tender, about four minutes. Remove from the stove.

Put the prepared spinach, sauteed onion and garlic, grated cheese, creamy cheese, grated nutmeg, red spice, breadcrumbs and eggs in a container and spice with pepper and salt. Stir well until combined. If the dough seems too wet, incorporate some extra breadcrumbs.

By hand, mold the mixture into elongated patties a bit bigger than a walnut shell but less bulky than an large egg, and place them on a plate covered with wax paper. Cover and chill for at least 1 hour.

In a large frying pan over moderate heat, preheat cooking oil to a level of about 1 centimeter. Brown the croquettes a handful for a couple of minutes on both sides, rotating so they are golden everywhere, then transfer on paper towel.

Serve with lemon wedges.

Lentil Croquettes

With their crispy exterior and soft inside, these fritters are not only delicious but also a wonderfully healthy bite or main course.

Yields 12

• 45g dry lentils (0.25 cup)
• 90g bulgur wheat (0.5 cup)
• 125ml olive oil (0.5 cup)
• 1 onion, minced
• 1 tsp cumin spice
• 1 tbsp mint leaves, chopped
• 1 tbsp parsley, diced
• 1 egg
• Seasoning, to preference
• Yogurt and fresh lemon, to accompany

Place the dry lentils in a pan and fill with ample fresh water. Simmer over a moderate heat for about 20 minutes or until almost cooked, adding additional water to ensure the legumes submerged if required.

Mix in the cracked wheat and continue cooking until fully cooked. Remove the water from the lentils and burghul well and put aside in a mixing bowl.

Preheat 50% of the